Thursday, March 30, 2017
Biscuits with a touch of Corn - Gluten Free as Well
OR, if your husband is out of town for a week - with Amish bacon, and lingonberry jam.
Cornmeal Buttermilk Biscuits
1/4 cup yellow cornmeal
1 cup buttermilk (or use a cup of milk replacing 1 Tablespoon with lemon juice)
3 Tablespoons honey
2 cups gluten-free baking mix (or all-purpose flour)
2 teaspoons baking powder
1/2 tsp baking soda
3/4 tsp salt
4 oz.(1 stick) COLD butter, cut into 1/2 tablespoon sized pieces.
Preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper. In a large mixing bowl, combine the cornmeal, buttermilk, and honey. Stir well and let sit for 10 minutes to soak the cornmeal. Add flour, baking powder, baking soda and salt to a food processor and pulse to mix. Add cold butter and pulse until mixture is coarse. Pour the flour mixture into the buttermilk mixture and stir to make a soft dough. Turn out onto a lightly floured surface and knead about 8 times until smooth. Using a biscuit cutter or the top of a glass about 2 inches wide dipped in flour (I dip mine in a little water), cut out 6 rounds. Arrange rounds on cookie sheet. Bake at 450 for 5 minutes or until biscuits really start to rise in the oven, then turn heat down to 400 and bake for another 12-15 minutes or until golden brown and serve with jam or butter and honey.